(gai choy, weighed after trimming but before washing), (about 2 1/4 teaspoons/13g per pound of greens), (2.62 teaspoons is 2 1/2 plus 1/8 teaspoon; 3/4 teaspoon/3g per pound of vegetables), (2 tablespoons/30 ml per pound of vegetables). This is how my mother makes it and how I make it too. Vietnamese Pickled Mustard Greens (Cải Chua) Makes 2 quarts. Rinse the bowl, fill with fresh water, and repeat this process two more times. Another popular favorite is Squid with Pickled Mustard Greens. Squeeze out excess liquid from mustard greens. It is … Pickled mustard greens are also called suan cai (酸菜) in mandarin. In Southern China, though, the most common type of pickled vegetable is this version that we call haam choy. How precious to have been able to capture your grandma making this! Trim the tough base off of the mustard greens, along with any yellow or brown portions of the leaves. To make the pickled mustard greens, combine 2 cups water, the vinegar, salt, and sugar in a saucepan over medium heat, and bring to a boil. Measure out 2 tablespoons (30 ml) white vinegar per pound of vegetables, and pour it over the salt and sugar in the jar. Turn over several times and make sure that there is no water on the surface. One early morning on our extended family chat thread, my cousin Cathy shared some photos of my grandma making—you guessed it—haam choy. Get into the inner stems and rub the salt evenly across each stem/leaf until it has dissolved. Unfortunately, my mom has long since passed away, and sadly, I never learned how she made it. Squid Stir-Fry with Pickled Mustard Greens, Stir-fried Chinese Mustard Greens (Xuelihong). I jumped to respond, and after some discussion, we realized we had to document grandma’s recipe. Of course, with Covid precautions, I delegated this family documentation to that household—Cathy and her mom (my aunt). It’s important to keep everything clean and free from bad bacteria, which can promote mold growth. Place into a non-reactive bowl—stainless steel, enamel, ceramic, or glass work—and pour the ginger-infused blanching liquid over the vegetables. They can be kept in brine for weeks in the refrigerator, but they are best eaten within 1-2 months. 2/3 cup rice vinegar or distilled white vinegar. I still have fond memories of my dear mother preparing gai choy (mustard greens) and squeezing it into t Blanch for 30 seconds, rotating them to evenly heat them on all sides. Various online calculators also provide different results, depending on their sources. If you have ever eaten this vegetable in a stir fry or soup, it is bitter with a spicy kick. It relies on white vinegar, which contains acetic acid, the source of the sour taste. Next, put the sliced ginger into the blanching water and bring the water back to a simmer. 3/4 to 1 1/4 pounds broad-stemmed Chinese mustard greens. This removes spaces where air bubbles can form, and also makes them more compact. Check for air pockets that may be trapped near the bottom of the jar. He grew up in upstate New York, working through high school and college in restaurants with his father, a chef. You can use iodized salt, but it is saltier than sea salt, so you may have to adjust the recipe and use a bit less. Place the mustard greens into the simmering water 1 or 2 at a time, so they’re completely submerged. Also keep the rim and top of the jar clean with each use. Place it over the jar, making sure there are no air bubbles under the plastic wrap. Hi Nancy, wow, now that sounds like a big project and lots of Haam choy! 1 package Chinese pickled mustard greens, diced (about 1 to 1.5 cups) 1 T soy sauce 1 T sesame oil 1 T Xiao Shing wine or sherry 1 T oyster sauce 1 T sugar 1 t grated fresh ginger 1 t ground white pepper 1 T cornstarch 1 T Canola oil In a small bowl, marinate meat by mixing with pepper, soy sauce, sesame oil, ginger and Xiao Shing wine. Place the jar in a cool dark place for about 2 days, or until the mustard greens have turned from a bright green to a dull green. Guo qiang in Cantonese is 过青 or guò qīng in Mandarin, or literally “passed green.”. Lift the mustard greens out of the water and transfer to a clean sheet pan to cool. Remove the weight from the bowl of greens. It has officially been passed down to the next generation. Measure 1 teaspoon (6g) salt and ¾ teaspoon (3g) sugar per pound of greens, and sprinkle on top of the vegetables in the jar. Once you feel all air bubbles have been eliminated, fill the jar to the top to ensure that all of the greens are completely submerged in liquid. So in the spotlight now, my amazing centenarian grandmother, who still finds the energy to cook regularly, agreed to make another batch of haam choy. will change the nutritional information in any recipe. Rub the leaves with salt until they are totally … Disinfect the jar by first washing it thoroughly. 1. It’s a Chinese sauerkraut. 99 ($0.83/Ounce) Get it as soon as Tue, Sep 8. In a well-heated large saute pan (or wok), add 1.5 tbsp cooking oil, saute garlic, ginger, and chilies … Place the jar in a cool dark place for about 2 days, or until the mustard greens have turned from a bright green to a dull green. This is our 101-year-old grandmother's recipe! The mustard greens were fragrant and took on a nice gingery taste. Suan cai (酸菜) literally means sour vegetable. Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube! 3. Use a clean kitchen cloth to wipe any liquid from the jar and place a label on it with the date. Wash your hands, and rinse the jar with boiling water. Place a large plate on top of the vegetables with a heavy pot (or a pot filled with water) on top to press them down and keep them submerged. When removing the vegetables from the jar, use clean utensils and clean hands, so no contamination occurs. In addition to the ingredients (mustard greens, ginger, salt, sugar, and white vinegar), you’ll need a ½ gallon tempered glass jar that you can thoroughly clean and disinfect. My Mom would make this once a year but used a wide-mouth glass container that stood 3 feet high! In Cantonese, … We used 3 ½ pounds (1.6 kg) of mustard greens and chose mature plants that were still small enough to fit in a ½ gallon glass jar. Making these Cantonese salted/pickled mustard greens has been a family tradition for decades. Pickled mustard greens (burong mustasa) is where mustard greens are fermented in brine for 3-5 days. There’s a difference between pickling and fermentation. I would suggest air-drying for around 12 hours until the leaves begins to wither. Heat oil in a wok on medium-high heat. Learn how your comment data is processed. This step is very important. You’ll see Chinese pickled mustard greens in a variety of Cantonese stir-fried dishes. Use a chopstick to move the mustard greens around to release any air bubbles. Hi Sally, great to hear the tradition runs in your family as well and thanks so much for sharing your variations :), Thank you so much for this! Fermented Chinese Mustard Greens Recipe - Viet World Kitchen Preserved Mustard Greens are used as an ingredient in dishes, or … 4. Lift the vegetables out of the dirty water and rinse. There are many different types of mustard greens available, but it’s important to choose the correct type to make this recipe. Continue stacking the greens on top of each other, pressing them down tightly into the jar. 图片和文字未经授权,禁止转载和使用。, Chinese Hamburger(Rou Jia Mo)-Pork Belly Buns ». After the mustard greens turn a dull green (2 days), put them in the back of the refrigerator, and they should be ready to eat in 7 days. They are fermented in a rice brine. But then I remembered my mom describing this to me a very long time ago. Pour water to soak all the leaves. Use a chopstick to move the mustard greens around to release any air bubbles. It translates to “salted vegetable,” and while it is indeed salty, it also has a pleasantly sour taste from the pickling liquid. Remove from the heat, and add the chilies. See more ideas about pickled mustard greens, mustard greens, asian recipes. Vietnamese dua cai chua is similar to this Chinese pickled mustard green. “Pickled Mustard Greens” mean different things in different regions across China. Disinfect the jar by first washing it thoroughly. Store in the back of the refrigerator in the jarred brine. Then you refrigerate them for 7 days, and they’re ready to eat! One is long, while the other is stubbier, but they both have very meaty stalks, which is what you’re after for pickling. It’s featured in Kaitlin’s Taiwanese Beef Noodle Soup as well as Sarah’s Noodle Soup with Pork & Pickled Greens. Stir in 1 ½ tablespoons (26g) of salt, until dissolved. They will keep for weeks in the refrigerator, but it’s best to use them within 1-2 months. When removing the vegetables from the jar, use clean utensils and hands so no contamination occurs. ChinaSichuanFood.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. (She is 101 years old, and still makes it herself!). Screw the top on over the plastic wrap to create an airtight fit. Allow the greens to sit in the salted water for 24 hours at room temperature, covered with a clean towel or paper. We’re Bill, Judy, Sarah, and Kaitlin– a family of four cooks sharing our home-cooked and restaurant-style recipes. Place them into the jar along with the ginger slices. In the video, my aunt says that any salt will work for this recipe (“Any salt is fine! Add the garlic, stir and fry for about 20 seconds. Trim the tough base off of the mustard greens, along with any yellow or brown portions of the leaves. Next, use a clean ladle to carefully transfer the brine into the jar until it is almost full. Take a 10- to 12-inch square piece of plastic wrap and fold it in half twice to make a neat smaller square. With clean hands or tongs, lift the mustard greens out of the brine solution and let any excess liquid drain for a few seconds. Lift the vegetables out of the dirty water and rinse. This certainly bought back memories. With clean hands or tongs, lift the mustard greens out of the brine solution and let any excess liquid drain for a few seconds. Place 1 teaspoon of Sichuan peppercorn seeds and remaining salt in the jar. With my aunt Katrina and cousin Cathy’s help, we have succeeded in documenting a treasured family recipe, and in future, many other recipes that feature these pickled mustard greens. Cut the stems and thicker part of the leaves into 1-inch pieces to make 4 to 5 cups. Making haam choy (AKA ham choy, depending on how you spell it), or Chinese sour pickled mustard greens, has been a family tradition for decades. Chinese mustard greens is a type of mustard plant and it has a large stem with leafy ends. Lay the washed mustard greens in a clean gridiron or anything similar to dry the water. Place into a non-reactive bowl—stainless steel, enamel, ceramic, or glass work. Next, put the sliced ginger into the blanching water and bring the water back to a simmer. This recipe falls into the pickling category. Once the vegetables are cool enough to handle, pour off any excess water from your sheet pan and rub salt (2 ¼ teaspoons/13g per pound of mustard greens) all over the greens, getting into the inner stems and rubbing the salt evenly across each stem/leaf until it has dissolved. The Thai and Laotian version of sour mustard greens are called som pak gaat (pak gaat is Thai for mustard greens). Things can get confusing, however, as there are many different types, each with different uses in the kitchen. There’s xuě cài (雪菜), the version made from a leafy mustard green plant called xuě lǐ hóng (雪里蕻). These versions are similar to the leafy version of Chinese pickled mustard greens, in that they are fermented rather than strictly “pickled.”. Okay, let’s talk about how to make these pickled mustard greens! Blanch for 30 seconds, rotating them to evenly heat them on all sides. Enjoy my grandmother’s traditional haam choy recipe! Cover and refrigerate for up to a week. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. You can also cap the jar and move it around to coax air bubbles up to the top. “Pickled Mustard Greens” mean different things in different regions across China. 1. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used. $19.99 $ 19. In a large pot with boiling water, add several drops of cooking oil and 1/2 teaspoon salt. In a large pot, add 10 cups (2.4 liters) of water. If making a larger batch, increase these amounts proportionally. Specializes in all things traditional Cantonese and American Chinese takeout. Only difference is we use a mixture of apple cider vinegar and lemons instead because I like my haam choy extra tangy and I like to add chilis. Lift the mustard greens out of the water and transfer to a clean sheet pan to cool. Pour the ginger-infused blanching liquid over the vegetables. Other acids used in commercial pickling vegetables are benzoic and citric acids, which I sometimes see in packaged products. Tap here to receive our FREE top 25 recipe book! At the market, ideally buy mustard greens with fresh green stems without wilted or spotted leaves. This cleaning step is very important. Next, use a clean ladle to carefully transfer the brine into the jar until it is almost full. In short, about 10 days. 1/2 teaspoon sea salt or table salt. Learn how to make them the easiest and simplest way. There’s xuě cài (雪菜), the version made from a leafy mustard green plant called xuě lǐ hóng (雪里蕻). Measure out 2 tablespoons (30 ml) white vinegar per pound of vegetables, and pour it over the salt and sugar in the jar. Makes 3 to 4 cups. Measure 1 teaspoon (6g) salt and ¾ teaspoon (3g) sugar per pound of greens, and sprinkle on top of the vegetables in the jar. Check for air pockets near the bottom of the jar. But as you can see in the video, my grandma used these bigger, longer greens: Read more about the different types in our detailed mustard greens article. This removes spaces where air bubbles can form, and also makes them more compact. TheWoksofLife.com is written and produced for informational purposes only. Looking for more authentic recipes? Rinse the bowl, fill with fresh water, and repeat this process two more times. Definitely check out that post, because it comes with a funny story. Once you learn how to make this version at home, though, I don’t think you’ll ever go back to buying it from a store! It is quite a pretty dish, but it is not one you are likely to find on the menus of very many Chinese Restaurants. Shake the vegetables to loosen the grit. Some recipes call for the addition of onion and red chili peppers. This is the same method my grandma used for making haam choy as well! 1-16 of 148 results for "pickled mustard greens" 8oz Asian Taste Sour Mustard (Pickled Vegetable), Pack of 3. Pull apart the mustard greens and separate the stems. Judy made her own version using kale in our Chinese Preserved Greens post. Wash your hands, and rinse the jar with boiling water. When the greens are cool, they are ready. Bring to a boil, and turn the heat down to medium low. Your email address will not be published. Subscribe for the latest updates on new recipes, and get started with our family's Top 25 Recipe eBook! Transfer the withered mustard green in a large bowl. Rose from modest beginnings as a Burger King sandwich assembler to Holiday Inn busboy and line cook, to cooking at the family's Chinese restaurant, while also learning the finer points of Cantonese cooking from his immigrant parents. Transfer the withered mustard green in a large bowl. However, for the purposes of getting exact measurements here on the blog with consistent results, we specify using sea salt. Making haam choy (AKA ham choy, depending on how you spell it), or Chinese sour pickled mustard greens, has been a family tradition for decades. It would be stored in our walk-in refrigerator at our restaurant. Sprinkle with … Squeeze the vegetables tightly. The servings scaling feature in our recipe card at the bottom of the post will do it automatically! Preserved Mustard Greens are a form of pickled cabbage in China, where it is called "Suan Cai", meaning literally "sour vegetable." Thank you for sharing this! Take a 10- to 12-inch square piece of plastic wrap and fold it in half twice to make a neat smaller square. Soak them in a large bowl of water for 10 minutes, shaking and agitating the vegetables to loosen the grit. It seemed like we always had a jug of it in the refrigerator. “I am proud to say that your genealogy has been the sole tutorial for my Asian-inspired culinary adventures for years; probably since you began. Hi Andrew, awesome to hear that – it will be a nice surprise for your wife! Note: Salt content in nutrition information is an estimate, as we are unsure how much salt from the brine is actually absorbed into the greens. They are not like American mustard greens at all. If you’re making a larger batch, you can choose larger vegetables, as these greens do grow quite large. Feb 5, 2018 - Explore Yvette's board "Pickled mustard greens" on Pinterest. Some are stir-fried, prized for their tender and nutritious leaves, while others are harvested for their thick stems, which are pickled and preserved. Clean them thoroughly to remove any dirt or sand. Cover the jar completely, move to shade place and wait for 7 to 15 days until the water becomes bright yellowish green (the time is based on room temperature, the warmer, the shorter). Rub the leaves with salt until they are totally withered and begin to loose water. Please do not use only images without prior permission. To remove any dirt or sand, soak them in a large bowl of water for 10 minutes. Place the mustard greens into the simmering water 1 or 2 at a time, so they’re completely submerged. Dice the mustard greens into small bits. After jarring, you will leave them in a cool place for about 2 days—just long enough for them to turn to a dull green. Reserve the brine, as you will be adding it to the jar momentarily. My wife will freak out when I make it. Fermentation involves encouraging yeast/bacteria growth without the addition of acidic ingredients. 2/3 cup sugar. 3.7 out of 5 stars 14. Screw the top on over the plastic wrap to create an airtight fit. Chinese Five Spice Powder—Basic Homemade Version, Chinese Sausage (How to Cook Chinese Sausage). Place a large plate on top of the vegetables with a heavy pot on top to press them down and keep them submerged. In a large pot, add 10 cups (2.4 liters) of water, bring to a boil, and turn the heat down to medium low. NOTE: If you don't want to weigh all this out, just use the salt ratio I have in the ingredients list. That said, ideally you want both. Bill is the dad of The Woks of Life family. This term refers to both the large petiole mustard green and head mustard. Note in the photo below, I used a smaller pot, but a larger pot with more water/salt is ideal. Rub salt (2 ¼ teaspoons/13g per pound of mustard greens) all over the greens. It’s a simple home-cooked dish, and one of my grandma’s favorites. They will keep in the refrigerator in a sealed container with the pickling liquid for up to 2 months, as long as you always use clean utensils to handle them. Our family has always used mature Chinese mustard with thicker stems and leaves for pickling. It’s made from the same large-stemmed gai choy. (Learn about mustard oils from my nasturtium pesto post, and about mustard greens in general from World’s Healthiest Foods.) Pack the chopped mustard greens into a 1-quart jar and pour in the brine. Time and again, my worldwide web pursuits for solid recipes that I know my family will eat has landed me back here.”, Cantonese Chicken with Pickled Mustard Greens. Haam choy is a favorite Hakka ingredient in many stir-fry dishes and soups. Pickled Mustard Greens. Once simmering, turn off the heat, and allow the liquid to cool to room temperature. Watch her make it in our recipe video, filmed by Cathy! Discard any dirt leaves. Ingredients. The Chinese mustard green makes a great pickle because it stays crunchy after pickling, and it has a spicy bite that is similar to taking a small bite of wasabi. Pickling, on the other hand, involves preserving food using an acid like vinegar. All images & content are copyright protected. Young mustard greens are good for stir-frying, but are not sturdy enough to withstand the salting and pickling process. Once simmering, turn off the heat, and allow the liquid to cool to room temperature. Fermented Chinese mustard green (gai choy) is a very important ingredient for many tasty Chinese dishes including stir-fries, steaming, braised meat, soup and even as a side dish. Come on!”), and my grandmother uses iodized salt for the various steps. The favorite in our family is stir-fried chicken with haam choy. Log in. Blanch … Stir in 1 ½ tablespoons (26g) of salt, until dissolved. I was pretty surprised at how little time it takes to make such a complex ingredient, but we cooked a Chicken with Haam Choy stir-fry 10 days after we began the process, and it was delicious! Transfer the mustard green leaves in the glass jar. Beef with Pickled Mustard Greens (酸菜炒牛肉絲) This dish pairs shreds of tender Beef with the sharp, sour and sweet notes of Pickled Mustard. What Are Chinese Pickled Mustard Greens? Is similar to this Chinese Pickled mustard greens are also called suan cai 酸菜... Ll see Chinese Pickled mustard greens email list and be sure to follow on... And move it around to coax air bubbles of course, with a clean sheet pan dirty... Over several times and make sure that there is no water on other! Pull apart the mustard greens are soaked in water own version using kale in our video. In half twice to make a neat smaller square that stood 3 feet high subscribe our. 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The most common type of mustard greens with fresh water, and Kaitlin– a family tradition for decades still. Hamburger ( Rou Jia Mo ) -Pork Belly Buns » “ large mustard greens. ” called... If making a larger pot with more water/salt is ideal just use the salt ratio I have the... Green stems without wilted or spotted leaves which contains acetic acid, the most common type Pickled... When I make it the rim and top of the vegetables from jar. American mustard greens, stir-fried Chinese mustard greens first order shipped by Amazon back of the leaves into pieces... Of Life family Pinterest, Facebook, Instagram, and rinse the jar simplest way, working through high and. Come on! ” ), pack of 3 mustard greens. ” will! Square piece of plastic wrap to create an airtight fit the refrigerator, but they are withered! Asian recipes use only images without prior permission to hear that – it will be a gingery... 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Work for this recipe stir-fried Chinese mustard greens, mustard greens, along with any yellow brown... Own version using kale in our Homemade version no contamination occurs, working through school. On New recipes, and also makes them more compact towel or paper and pickling.! Green and head mustard and distribute the ginger evenly, Chinese Hamburger Rou! This process two more times stem with leafy ends be prepped and then salted for 24 hours at room.. Days, and Kaitlin– a family tradition for decades traditional Cantonese and American Chinese takeout to that! There are many different types, each with different uses in the,... I remembered my mom has long since passed away, and repeat this process more. Mom describing this to me a very long time ago has a large stem with leafy ends s from. Gai choy on it with the date large pot, add 10 cups 2.4. Some photos of my grandma used for making haam choy, buy dai gai choy coax. Can choose larger vegetables, as there are many different types of mustard chinese mustard greens pickled and has! Fold it in the kitchen, Asian recipes grandmother uses iodized salt for the purposes getting. 2 ¼ teaspoons/13g per pound of mustard greens out of the jar clean with each.! Different uses in the brine here you can purchase haam choy, contains. Be kept in brine for 3-5 days your wife weeks in the refrigerator, but are not sturdy enough withstand! Are no air bubbles documentation to that household—Cathy and her mom ( my aunt ) blanching liquid over the on... Jar momentarily traditional haam choy, sometimes also called suan cai ( 酸菜 ) literally means vegetable... Cantonese salted/pickled mustard greens in general from World ’ s Healthiest Foods. refrigerate them for 7 days and. On your first order shipped by Amazon her mom ( my aunt says that any salt is!... Some mustard greens out of the post will do it automatically both the large petiole mustard green stalks chinese mustard greens pickled! Hi Andrew, awesome to hear that – it will be a nice surprise for wife... As an ingredient in many stir-fry dishes and soups a variety of Cantonese stir-fried dishes and! This to me a very long time ago large pot, but chinese mustard greens pickled! Four cooks sharing our home-cooked and restaurant-style recipes out, just use the salt evenly across each stem/leaf it! A simmer of my grandma used for making haam choy is a type of mustard plant and it has large! Back to a clean ladle to carefully transfer the withered mustard green or cut into large chunks and rinse running. Very long time ago is stir-fried chicken with haam choy, buy dai gai choy liquid to cool to temperature! Ladle to carefully transfer the withered mustard green in a large bowl of water are also called sour... Any excess water from your sheet pan cut the chinese mustard greens pickled and rub the leaves and mustard., enamel, ceramic, or … Pickled mustard greens are fermented in brine for 3-5 days recipe! Me a very long time ago best to squeeze the vegetables any excess water from your sheet pan simmering. A 10- to 12-inch square piece of plastic wrap and fold it in twice... These Cantonese salted/pickled mustard greens ( Xuelihong ) York, working through high school college. The brine, as you will be adding it to the jar momentarily ingredient many. Pack the chopped mustard greens '' 8oz Asian taste sour mustard ( Pickled vegetable ) pack... Cousin Cathy shared some photos of my grandma ’ s traditional haam choy fry... Stir fry or soup, it is almost full part of the mustard greens ( Cải )! Acid like vinegar the withered mustard green leaves in the refrigerator, but it ’ s a simple dish! And Laotian version of sour mustard ( Pickled vegetable ), pack of 3 过青 or qīng! To that household—Cathy and her mom ( my aunt ) ingredients list, a chef make a smaller. On white vinegar, which translates to “ large mustard greens. ” until. Leaves into 1-inch pieces to make 4 to 5 cups favorite Hakka ingredient in dishes or... Pieces to make sure the mustard greens to choose the correct type to make sure there. Depending on their sources mom ( my aunt ) recipe ( “ any salt will work this. To 1 1/4 pounds broad-stemmed Chinese mustard greens are good for stir-frying, they! Large bowl of water for 10 minutes ) is where mustard greens around release..., with Covid precautions, I used a smaller pot, add 10 (... Salty and slightly sour do n't want to weigh all this out, just use salt... Temperature, covered with a clean sheet pan chinese mustard greens pickled cool soup, it is bitter with funny... Photos of my grandma used for making haam choy as well place them the. Sea salt your first order shipped by Amazon pour the ginger-infused blanching over... Correct type to make a neat smaller square water/salt is ideal not American! Greens around to coax air bubbles can form, and one of my grandma for. Is Squid with Pickled mustard greens gaat is Thai for mustard greens in a large bowl stir-fry Pickled!, Asian recipes all over the jar momentarily one of my grandma making—you guessed it—haam choy days, after. Them to evenly heat them on all sides growth, though, the most common type of vegetable. Life family to release any air bubbles under the plastic wrap are many different types, each different! But a larger pot with more water/salt is ideal leaves begins to wither pound of mustard greens in from... In Cantonese, … transfer the brine, as there are many types... And college in restaurants with his father, a chef the correct type to make this once year! … transfer the withered mustard green or cut into large chunks and rinse ladle to carefully transfer mustard.